Description
A very delicate dessert, with a mouthwatering creamy flavor and caramel crust, lightly shaded tropical notes. Despite the fact that I used grated orange zest and used sieves: the mass is homogeneous, resistant. However, next time sugar will need to take all are smaller - the dessert was very sweet.
Ingredients
-
Milk
100 ml
-
Cream
350 ml
-
Chicken egg
5 piece
-
Powdered sugar
100 g
-
Sugar
70 g
-
Orange zest
Cooking
Products: cream Milk 6% - 100 ml (original recipe 250 ml likely to low fat content) Cream 10% - 350 ml (in the original recipe 250 ml is likely more heavy cream. Also cream you can substitute mascarpone) chicken Eggs (yolks) - 5 PCs Sugar or powdered sugar - 100 g For the filling: vanilla, or cinnamon, or grated ginger, or orange zest, or coconut flavoring, etc. To caramelize Sugar - 70 g
As well as used kitchen tools: Pastry Blender burner Scale Measuring Cup Ladle slow Cooker Timer Oven mitts Silicone Ceramic molds for creme brulee and ceramic ramekins.
Put to heat up the oven to 100°C. separate the Yolks from the whites (the whites will not be needed), mix with sugar or icing sugar, until the sugar is dissolved.
If you want you can add some filler (for example, on cinnamon, or I added coconut essence and orange zest and vanilla, grated chocolate, ginger, etc.) again carefully whisk.
Mix the milk and cream and leave to warm up (I used the slow cooker mode "Control" 90°C for 15 minutes).
Milk-cream mixture should not boil, but should be covered with bubbles. Pour the milk mixture into the egg very thin stream, stirring intensively at the same time (preferably using a mixer or blender).
Pour the egg-milk mixture through ceramic molds (this can be a special flat shape for creme brulee or small ceramic ramekins), if desired, using fine sieve... I did not use.
Put the form in a preheated 100°C oven for 40 minutes. Form with ready-made creme brulee out of the oven, cooling (even better in the fridge overnight).
Before serving, sprinkle the top with sugar...
... and melt the sugar with confectionary burner.
I have such a burner.
Simultaneously monitor the burner and take pictures, I didn't very well, but the process looks something like this (the author of the photo is unknown to me).
Bon appetit!
A very delicate dessert, with a mouthwatering creamy flavor and caramel crust, lightly shaded tropical notes. Despite the fact that I used grated orange zest and used sieves: the mass is homogeneous, resistant. However, next time sugar will need to take all are smaller - the dessert was very sweet.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.